That's the way I make it also, when I was in Hawaii we had a rice cooker, but unless your eating a lot of rice the pot and lid method works well for me. When I make large amounts of rice in my Cafe, I bake it in the oven covered tight with plastic wrap and alum foil....................ChefBillyB

My other half wants me to get a rice cooker. I seriously have doubts about it. It's easy enough to use a pot. I boil the water, rice and salt in, bring back to boil, back down to simmer for 5 mins (this is for long grain white rice), then turn off the fire , cover and leave for 15 mins.

Cooking time can vary so check it as you go, but don't open the pot too often. You'll lose the heat and steam. If it's too dry, just add a sploosh more water, mix it through, back on a low heat for a couple of minutes. If it's too wet, back onto heat with lid off until it's right for you.

Big advantages of a rice cooker are that you're saving a burner on your stovetop, and also that it's one more thing (cooking the rice) that you won't have to worry about it. What I mean is, if you're already making 3 other items plus the rice, then if you have a rice cooker you'll only have to focus on those 3 items as the rice cooker automatically stops when the cooking is done and keeps the rice warm until you're ready to plate.

French Fries, it's a good point you make. But I cook only at home so quite often there'll be only up to 4 people for the rice. Rather than lug a gadget it's easier to get a pot out. The microwave handles any excess veg.

Actually it's a funny coincidence that our Vietnamese friends next doors have a rice cooker put out for the hard rubbish collection. I thought about giving it a try, but only once. My pot does it great for me.